We shall assume we are using a piece of loin appx 4 inches long. Cure between 1-5 days (depending on your taste) in the fridge turning daily, at the end of the curing time, take out from the bag and pat dry with some paper towel and start to use. For a more mature taste place in a cool place to air dry for appx 7-10 days. Leaving it to air dry for longer periods will result in a Bresaola.

Now slice thinly and serve with a Caper vinaigrette or with a simple dressing of olive oil.

1 comment:

Marc, your suggestion of caper vinaigrette has my wheels turning. I love capers and use them in a number of dishes but have never put them in a vinaigrette. Now whenever I see carpaccio on a menu, I'll think of you.